Ingredients
500 g ground lamb
2 garlic cloves, minced
1 small onion, grated
1 small green chilli, finely chopped
1 green onion, thinly sliced
A handful of fresh mint leaves, finely chopped
1 tbsp paprika powder
1 tbsp coriander powder
1 tbsp cumin powder
Salt and pepper, to taste
1 can tomato purée or tomato sauce
1 tbsp oil (for mixing, plus extra for cooking)
Optional for serving
Plain yogurt or curd
Method
In a large bowl, combine the ground lamb, garlic, grated onion, green chilli, green onion and fresh mint. Add the paprika, coriander powder, cumin powder, teriyaki sauce, salt and pepper.
Add 1 tablespoon of oil and mix thoroughly until well combined.
Roll the mixture into meatballs, about 15–20 g each. Place them on a tray while you prepare the pan.
Heat a little oil in a pan over medium heat. Add the meatballs and sear until golden and caramelised, about 2–3 minutes per side. Turn gently to brown evenly.
Pour in the tomato purée or sauce enough to coat and partially cover the meatballs. Reduce the heat and simmer for about 5–8 minutes, until the kofta are fully cooked through and the sauce slightly thickens.
Serve hot with rice, roshi, or flatbread. Top with a spoonful of yogurt or curd if desired.
